It is “Sip Some Soup Sunday” yet again, and here
is another soup that eats like a meal. It calls for nothing special in it's
assembly, so you most likely have everything on hand in order to make it. Leave
the ham out for a vegetarian version, or, if you don't have ham, top each bowl
with a hearty portion of cooked and crumbled bacon. Everyone is going to love
this bowl of comfort.
Ham and Potato Chowder
2 cups diced, peeled potatoes
2 cups chicken broth
½ cup sliced carrot
½ cup sliced celery
¼ cup chopped onion
¼ cup butter
¼ cup all-purpose flour
2 cups whole milk
¼ to ½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups (8 ounces) sharp shredded cheddar cheese
1½ cups cooked ham, cubed
1 cup corn
½ cup diced Melissa's Fire Roasted Sweet Red Bell Peppers
In a large saucepan, combine the potatoes,
chicken broth, carrot, celery, and onion. Bring to a boil. Reduce heat; cover
and cook for 10-15 minutes or until potatoes are fork tender.
Meanwhile, in another saucepan, melt butter.
Stir in flour until smooth. Gradually add the milk, salt, and pepper. Bring to
a boil and cook 2 minutes, stirring constantly, until thickened. Stir the
mixture into the potatoes and chicken broth. Stir in cheese until melted. Add
ham, corn, and red peppers. Heat through.
This post is linked to: Inspire Me
Tuesday, Tuesdays At Our Home, Celebrate Your Story, Homemaking
Party Tuesday, Wow Us Wednesday, Wine’d Down Wednesday, Wake up
Wednesday, Full Plate Thursday, Thursday
Favorite Things, Share
Your Style, Coffee and Conversation, and Foodie
Friday & Everything Else
